Island Coconut Cake

Name: Island Coconut Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10-12 serving(s)
Ingredients: 1/2 cup oil; 4 eggs, separated; 1 teaspoon lemon rind, grated; 1 teaspoon vanilla; 1/2 cup water; 3/4 cup sugar; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups milk; 3/4 cup sugar; 1 teaspoon vanilla; 1/2 teaspoon lemon rind; 2 1/2 tablespoons cornstarch; 2 tablespoons cold milk or 2 tablespoons coconut milk; 2 eggs, beaten; 1 cup whipping cream, whipped; 1/2 teaspoon vanilla; 3 tablespoons powdered sugar; 2 cups angel flake coconut, toasted

Submitted by Cookin In Texas

"Coconut and Whipped cream covering a lemon chiffon cake."

Download

Ready In:: 1hr 15mins
Ingredients:: 20
Serves:: 10-12

ingredients

CAKE
¹⁄₂ cup oil
4 eggs, separated
1 teaspoon lemon rind, grated
1 teaspoon vanilla
¹⁄₂ cup water
³⁄₄ cup sugar
1 cup all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon salt
CUSTARD FILLING
2 cups milk
³⁄₄ cup sugar
1 teaspoon vanilla
¹⁄₂ teaspoon lemon rind
2 ¹⁄₂ tablespoons cornstarch
2 tablespoons cold milk or 2 tablespoons coconut milk
2 eggs, beaten
WHIPPED CREAM
1 cup whipping cream, whipped
¹⁄₂ teaspoon vanilla
3 tablespoons powdered sugar
2 cups angel flake coconut, toasted

directions

CAKE:
Preheat oven to 325°F.
In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
In a separate bowl, combine sugar, flour, baking powder and salt.
Add the dry mixture to the liquid ingredients and mix until smooth.
Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
Bake for 40-45 minutes or until cake is done.
Remove cake cool then cut into three layers.
CUSTARD FILLING:
In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
In a small bowl combine cornstarch with milk and eggs.
Add 1/2 cup of hot milk mixture to cornstarch mixture.
Slowly add remaining mixture into hot milk, let cool.
Spread custard between cake layers.
WHIPPED CREAM:
In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
Frost top and sides of cake with the whipped cream.
Sprinkle entire cake with the toasted coconut and chill before serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Cookin In Texas

I am a housewife, I love to cook and experiment with different spices and flavors, there are not many recipe ideas I will not try. EXCEPT! anything that is extremely HOT and SPICY, I have a allot of family members living here and most of us spend the holidays together.We all Love to eat and look forward to the different AND the traditional recipes on the Holidays. My pet peeve...HUM it makes me crazy when someone cooks and leaves the mess pile up, It's easier to clean as you go, that way when the food is done you can actually sit down and enjoy it. I am very passionate about and being apart of the fight to prevent animal cruelty, and helping to educate people about what happens to Children or Pets left in vehicles on very hot or very cold days, also Pets left in extreme elements outside without the proper necessities. I believe that anyone that purposely harms or torturers a child or a animal is a Coward!

View Full Profile